Garden Vegetable Soup - 1 pt WW

By Nitaj3

Ingredients

• 6 cups fat-free vegetable broth (but I used Imagine Un-Chicken broth)
• cooking spray
• 2 carrots, peeled and diced
• 1 large onion, diced
• 4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
• 1/2 cabbage, chopped
• 1/2 pound frozen green beans
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• generous grinding of black pepper
• 1 teaspoon salt
• 1 large zucchini, diced
• 1 19-ounce can (2 cups) cannellini beans, drained and rinsed (may substitute Great Northern Beans or any white beans)

Preparation

Step 1

Sauté the carrots, onion and garlic in a large sprayed or non-stick pot for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and cannellini beans and bring to a boil. Cover, reduce the heat to medium and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cannellini and cook until the zucchini are tender.

Simple though it seems, this soup was wonderful. And–attention parents–it is kid-friendly! When I asked how she liked it, E. was so busy spooning it into her mouth that all she could do was give me a thumbs-up signal. She asked for a second bowl, and she’s got leftovers in her thermos for lunch today.

Even with my addition of beans, Weight Watchers members and people following Eat to Live or the McDougall Program can enjoy this without guilt. I figure this as around 8 average-sized servings (three of us had 2 servings last night, and there were 2 servings left over for lunches today). Based on 8 servings, the nutritional breakdown, as close as I can figure it, is 86 Calories; trace Total Fat; (4% calories from fat); 4g Protein; 17g Carbohydrate; 0mg Cholesterol; 448mg Sodium; 5g fiber; 1 WW Point.